LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE

Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate.

INGREDIENTS

8 lamb rib or loin chops (about 2 pounds)

1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 pound prepared polenta, sliced into 1/2" rounds

1/2 cup olive oil, plus more for brushing

1 bunch of scallions, roots trimmed

1 jalapeño, halved lengthwise

1 cup basil leaves, finely chopped

1/4 cup fresh lemon juice

3 tablespoons plain yogurt

6 cups torn leafy lettuce, such as green leaf lettuce

1 cup cherries (about 6 ounces), pitted, halved

PREPARATION

Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.

Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2–3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.